swap_horiz Ratio Alternatives

1

On Food and Cooking: The Science and Lore of the Kitchen

On Food and Cooking: The Science and Lore of the Kitchen is a reference book by Harold McGee, first published in 1984 an...

Technique Science Reference Harold Mcgee

9.55 Brilliant

2

The Food Lab: Better Home Cooking Through Science

The Food Lab: Better Home Cooking Through Science is a cookbook by J. Kenji López-Alt published in 2015, drawing on his...

Technique American Science Kenji

9.42 Excellent

3

Modernist Cuisine

Modernist Cuisine is a multi-volume culinary reference by Nathan Myhrvold, Chris Young and Maxime Bilet that examines co...

Technique Science Reference Molecular

9.24 Excellent

4

The Food Lab

J. Kenji Lopez-Alt's The Food Lab explains everyday cooking through food science, pairing recipes with accounts of why t...

Modern Technique American Science

9.16 Excellent

5

The Wok: Recipes and Techniques

The Wok: Recipes and Techniques is a 2022 cookbook by J. Kenji López-Alt, a food writer and chef known for his science-b...

Technique Asian Wok Kenji

9.06 Excellent

6

Mastering the Art of French Cooking

Julia Child’s *Mastering the Art of French Cooking* is a foundational cookbook that revolutionized home cooking. Publish...

Classic Technique French Foundational

8.96 Great

7

The Noma Guide to Fermentation

The Noma Guide to Fermentation details the innovative fermentation methods developed at the acclaimed Nordic restaurant...

Technique Preservation Fermentation Nordic

8.90 Great

8

The Whole Fish Cookbook

"The Whole Fish Cookbook" is a 2019 culinary guide by Australian chef Josh Niland that focuses on sustainable and compre...

Technique Australian Seafood Josh Niland

8.88 Great

9

Mastering the Art of French Cooking, Volume Two

Mastering the Art of French Cooking, Volume Two is the 1970 sequel by Julia Child and Simone Beck to their landmark 1961...

Classic Technique French Julia Child

8.86 Great

10

Jacques Pépin: New Complete Techniques

Jacques Pépin’s *New Complete Techniques* is a comprehensive cookbook offering detailed instruction on fundamental Frenc...

Technique French Comprehensive Foundational

8.77 Great

11

Wok

Kenji López-Alt’s *Wok* is a culinary guide focused on mastering stir-fry techniques through an understanding of heat, m...

Technique Chinese Stir Fry Kenji Lopez Alt

8.56 Great

12

Japanese Cooking: A Simple Art

Shizuo Tsuji’s “Japanese Cooking: A Simple Art” offers a detailed exploration of classic Japanese culinary techniques. P...

Classic Technique Japanese Foundational

8.54 Great

13

Modernist Bread

Nathan Myhrvold’s Modernist Bread offers an exhaustive examination of breadmaking rooted in scientific principles. This...

Technique Comprehensive Science Bread

8.54 Great

14

The New Complete Techniques

Jacques Pépin’s *The New Complete Techniques* is a detailed cookbook offering a professional approach to essential culin...

Professional Technique French Comprehensive

8.54 Great

15

The Zuni Cafe Cookbook

The Zuni Cafe Cookbook offers a collection of recipes from the celebrated San Francisco restaurant, Zuni Cafe. Chef Judy...

Technique California Award Winning Restaurant

8.50 Great

16

Salt, Fat, Acid, Heat

Samin Nosrat’s *Salt, Fat, Acid, Heat* explores the core techniques of delicious food. The book teaches readers to under...

Modern Technique All Purpose Fundamentals

8.14 Great

17

Ruhlman's Twenty

Ruhlman's Twenty is a 2011 instructional cookbook by American food writer Michael Ruhlman. It structures its recipes and...

Professional Technique Comprehensive Fundamentals

7.46 Good

18

Barefoot Contessa Back to Basics

Barefoot Contessa Back to Basics is a 2008 cookbook by Ina Garten that focuses on foundational cooking techniques and fl...

Technique American Entertaining Fundamentals

7.38 Good

19

Milk Street: The New Rules

Published in 2019, Milk Street: The New Rules is a cookbook written by Christopher Kimball and the team at Milk Street....

Technique Global Fundamentals Christopher Kimball

7.22 Good

20

The Elements of Cooking

The Elements of Cooking is a 2007 culinary reference book by American food writer Michael Ruhlman. Modeled conceptually...

Professional Technique Fundamentals Michael Ruhlman

6.86 Fair